Roast lamb spine with taligen juice(kao yang ji pei ta li gen zhi )

Roasted lamb spine with taligen juice

Raw materials for making roasted lamb spine with taligen juice:

Yangji, clean with a sparerib (1 portion) 285g; mixed vanilla 4G; ground mustard 3G; garlic 3G; Olive Oil 30ml; salt to taste; black pepper 30ml; onion 30g; red wine 30ml; sauce 30ml; butter 25g; fresh taligen 4G; red wine vinegar 10ml; potato (soft candy) 1 packet; spinach fried 1 packet; stewed vegetables 1 packet; grilled tomato 1 packet One for salad decoration, two for bread and 20g for butter.

Processing steps of roasted lamb spine with taligen juice:

1. Put salt, pepper, garlic, vanilla oil and mustard seasoning on a small baking plate;

2. Put it in the oven at 170 ℃ for 20 minutes, and control the time according to the specific requirements;

3. In a saucepan, stir fry onion and 1 / 2 of taligen and the remaining (10ml) oil (in addition, soak taligen and vinegar thoroughly, set aside). Do not paste. Add vinegar, pour in wine and concentrate in half;

4. Add the roasted juice, turn the heat down to concentrate half of it, and add the roasted sheep juice to increase the flavor;

5. Filter with a filter or coarse cloth, then cook over low heat for 5 minutes, then add the spare taligen and butter (at the end);

6. Pour the juice on the plate, place the mutton in the center, carefully pour a little juice with a spoon, and arrange other decorative ingredients on the plate.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Kao Yang Ji Pei Ta Li Gen Zhi